Candolim brings the spirit of Goa to the city
THERE are only a handful of places in the city where one can get a taste of Goa. So ita��s no wonder that when one hears of a restaurant named Candolim, after the famous Goan beach town, one makes a mental note to make a stop there as soon as possible. Located atop a Chinese restaurant on a busy stretch in Koramangala, this rooftop space immediately transports you to the numerous shacks lining the beach it is named after. Sunshine yellow is the colour theme, with matching tartan table linen, and multi-hued glass bottle-and paper-lampshades.
A great way to start the meal is with the Squid Butter Garlic, a mild creation that eased us into the rest of the meal that proved to be on the spicier side, in keeping with authentic Goan cooking. The squid was well cooked (not rubbery) and the sauce was just right with a perfect balance of butter and garlic notes. Vegetarians can opt for the Vegetable Croquettes, that comes with a serving of a special Goan sauce.
We then moved on to the quintessential favourite, Pork Sorpotel. Tangy, spicy and meaty all at the same time, this dish goes best with fluffy, pillowy sannas, but they surprisingly werena��t part of the menu. We had to make do with fragrant Basmati rice, but enjoyed it nonetheless. We felt that the dish while reminiscent of the original, lacked a certain punch that brings it all together.
In between quick sips of their peach iced tea to douse the fire in our mouths, we sampled the Prawn Balchao a�� fried prawns that are then tossed and sauteed in a fiery vinegar-based masala.
For a break from all the redness, opt for the Chicken Cafreal. Made with coriander and mint paste, this goes perfectly with what they call Wheat Chapathi a�� their version of paratha. The perfect antidote to all the spicy food is their Serradurra, a trifle made with biscuits, white chocolate, and whipped cream, which is similar to the tiramisu. RsA�850++ for two. At Koramangala. Details: 49652733
a�� Rashmi Rajagopal Lobo